mylunch ([info]mylunch) wrote,
@ 2006-08-16 19:24:00
Previous Entry  Add to memories!  Tell a Friend!  Next Entry
Entry tags:box, couscous, hot dog, hot dog flowers, steamed broccoli, strawberries, takoyaki

Box 201: Flowers and sand
I swear, there's no limit to the things you can do with hot dogs. For example, here are some hot dog daisies with steamed broccoli, the combination of which creates a flowers-on-a-bush kinda look. Wowies. And right next to it is some couscous, which is semolina pasta in sandlike grains, and which you prepare by simply pouring hot water or stock over it and letting it sit for a few minutes. Neat, huh? I used the juice from my recent batch of iridori, and the combination is delicious. I'm going to try this next time I make niku jyaga, too.

Up top there's some takoyaki and strawberries. The strawberries are especially delicious today. Want to know why? Because, above and beyond their own natural strawberriness, they ware also free. I often get free food at Kroger, perfectly legally. I simply remember the prices of sale items and watch carefully as they're scanned at the checkout. If anything scans in at a higher price than it should, you get one of that item free because of their "Scan-Rite Guarantee." At my Kroger they're apparently pretty lax about updating prices, and the alert shopper can reap the benefit. (Unalert shoppers, however, get overcharged.)

PS: Eating couscous with chopsticks is an interesting challenge.

(Website post, with links to recipes.)




(Post a new comment)


(Anonymous)
2006-08-17 04:09 pm UTC (link)
I was looking at your links and I saw that you mentioned "Mr. Bento." Japan Souvenir (http://stores.ebay.com/JAPAN-SOUVENIR) does a lot of Mr. Bento-esque containers for around $10 less than the Mr. Bento on Amazon.com costs. :)

(Reply to this) (Thread)


[info]negaduck9
2006-08-18 12:39 pm UTC (link)
However, Amazon ships for free, and that seller charges $15 - $20 to ship from Japan. Too bad, otherwise I would have snagged one.

(Reply to this) (Parent)


(Anonymous)
2006-08-25 08:59 am UTC (link)
"Eating couscous with chopsticks is an interesting challenge."
Really? Not if you make it right ;)But it might also be difficult to eat because of your bento box.
Try making some polenta chips because I think you might like them. Recipe below.

Polenta Chips with Roasted Vegetables and Parmesan

This recipe makes enough polenta chips for 3 people (if they eat 8 each), so you can freeze what you don’t need and heat them slowly in the oven to serve. The amount of fennel listed serves 4 people.
Makes 24 fingers (serves 8)

1 litre water, lightly salted
250g polenta
3 tbsp olive oil
50g butter
50g parmesan
1 tbsp sundried tomato purée (optional)
3 lumps frozen chopped spinach (optional)
salt and pepper, to taste

1-2 medium heads fennel
olive oil
200g petit pois
2 small carrots (optional)

Bring some lightly salted water to the boil and pour the polenta into it in a thin stream, stirring vigorously all the while.
Keep stirring over a medium heat until the polenta is thick and beginning to leave the sides of the pan (how long will depend on the quality of your polenta – see packet for instructions). Stir in the butter and parmesan and, if you’re using them, the tomato purée and spinach. Add a little seasoning to taste, bearing in mind that the parmesan is already quite salty.
Pour the polenta onto a wet chopping board and spread to a rectangle about 30cm x 23cm and about 1cm thick. Allow to cool, then cut into 24 fingers (each 8cm x 3cm).
To cook, pour about 3 tbsp olive oil into an oven tray and place the fingers on top, basting them with oil, and bake for about 20 minutes on 200C/400F/gas mark 6 until crisp and golden. Or heat the oil in a frying pan and fry them on both sides till similarly ready.
Meanwhile, cut the fennel into 6-8 long pieces. Baste with olive oil and roast in a separate tray in the oven for about 20 minutes until soft in the middle and browned on the outside.
While the fennel is cooking, blanch the petit pois in plenty of lightly salted boiling water for about 4 minutes. Drain and mix with the roasted fennel, then serve with the burgers.
If you want added colour and a good dose of vitamin A, peel a couple of small carrots and cut them into thin batons. Baste them with olive oil and roast them at the same time as the polenta fingers – in a separate tray with the fennel if necessary. Mix with the petits pois.


P.S. Have you tasted frozen grapes? Scary but nice.

(Reply to this)


[info]negaduck9
2006-08-25 03:05 pm UTC (link)
Most of the couscous wasn't a problem, but when I got down to the end it was hard to get the grains. I ended up scooping the last few spoonfuls out with, well, a spoon.

Um... I don't have a scale in my kitchen to measure out grams of ingredients, and I have no idea what polenta and fennel are... :\

(Reply to this)


Create an Account
Forgot your login or password?
Login w/ OpenID
English • Español • Deutsch • Русский…